Stuffed Peppers- Gluten Free
Ingredients
- 2/3 cup wild rice mix
- 1 tsp oregano
- 1 tsp basil
- ½ cup chopped walnuts or pinenuts
- 1/3 cup olives, chopped
- 1/3 cup sun dried tomatoes ( soak in hot water to plump up)
- 1/3 cup pomegranate seeds ( optional)
- ¼ cup fresh parsley, chopped
- 1 green onion, chopped
- 1 tbsp olive oil
- Lemon zest
- Juice of ½ lemon
- 4 red peppers
- ¼ cup dairy free cheese ( daiya )
Directions
- Cook rice with herbs. Once done add in nuts, sun dried tomatoes, olives, parsley, green onion and pomegranate seeds. In a bowl whisk oil, lemon zest and juice. Add to rice. Preheat oven broiler. Slice red peppers in half and discard seeds and stem. Place peppers face down on cookie sheet and brush with oil. Broil for about 5-8 minutes, watch closely. Turn peppers over, stuff with rice mixture and sprinkle cheese on top.
recipe by Shirley Plant
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About Shirley
I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.
Shirley's Cookbooks
Finally... Food I Can Eat!
A dietary guide and cookbook featuring tasty non vegetarian and vegetarian recipes for people with food allergies and intolerances. Recipes free of gluten, dairy, eggs, corn, wheat, nightshades, sugar and yeast.
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Finally... Paleo Food I Can Eat!
Paleo recipes for breakfast, lunch, snacks, dinner, and dessert. Recipes free of grains, legumes, dairy, refined sugar, eggs and almonds. Plus, chapters on the mind body connection by Dr. Eva Selhub M.D and healing your body from chronic illness with Dr. Terry Wahls. M.D.
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